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Potential use of isomaltulose to produce healthier marshmallows
Abstract
Isomaltulose is a non-cariogenic sugar with a lower glycemic index but with the same caloric value and visual appearance as sucrose. Therefore, isomaltulose could potentially be used to produce healthier candies. In this regard, the aim of this research was to evaluate isomaltulose as a traditional sugar replacer in soft marshmallow type candies, in order to provide added value to these widely consumed products, making it possible to capture a new market niche. 18 formulations were studied combining different sugars (sucrose, glucose syrup, fructose and isomaltulose) and different percentages of gelatine (4, 5 and 6). Analyses of composition (°Brix and moisture content), pH and water activity (aw), instrumental colour and texture as well as a sensorial analysis were performed. Marshmallows with isomaltulose combined with fructose exhibited the lowest values of pH (4.99-5.14). Moreover, formulations with similar amount of isomaltulose and fructose presented lower instrumental hardness, higher cohesiveness and springiness, and the best sensory acceptance. A PLS multivariate analysis showed a good correlation between instrumental and sensory-mechanical parameters. Therefore, instrumental measures of texture could be suitable for discerning an overall preference for marshmallows without using trained panellists.
... In addition to extruded and deposited classifications, it is possible to classify the sugar it contains according to its partial crystallization or non-crystallization feature (Hartel et al., 2017). One of the most important characteristics of marshmallows is aeration, and the other is the level of moisture content and its effect on textural properties (Periche et al., 2015). ...
... The density of the marshmallow trial samples was changed to 0.493 g/cm 3 in the control group and 0.934 g/cm 3 in trial 5. Trial 5 contains 1.8% AP and was produced under 30 • C APT and 40 • C VT conditions. It is expected that the marshmallow density will be between 0.25 and 0.70 g/cm 3 by showing differences according to the crystallization state of the sucrose (partially crystallized or not crystallized) in the product composition with products with different properties such as extruded and deposited (Artamonova et al., 2017;Ginting et al., 2014;Mardani et al., 2019;Periche et al., 2015). The amount of stabilizer and the product also have a significant effect on the density and its preservation until consumption. ...
... It was determined that using 80 • C resulted in marshmallows with a lower density (p < 0.05). As a result of the third stage, the further analysis studies of the samples with a density value > 0.700 g/cm 3 were excluded from the scope of the research because they did not have marshmallow structure and properties (Artamonova et al., 2017;Ginting et al., 2014;Hartel et al., 2017;Mardani et al., 2019;Periche et al., 2015). The low-density sample (trial 8) belonging to the second stage and the samples (control, trials 9 and 10) belonging to the third stage were characterized in further studies. ...
... In addition to their low calorific value, their easy supply and technological advantages are the most prominent features of these components. However, it is a remarkable disadvantage that some polyols have laxative effects depending on the amount of consumption (Periche et al., 2015). On the other hand, consumers have important expectations and demands for the substitution of various components, especially sugar, with natural alternatives in these types of products (Gok et al., 2020). ...
... components were determined as 4.92-6.57 (Periche et al., 2015) and 6.34-6.84 (Mardani et al., 2019). ...
... The microstructure of marshmallow type products is affected by process conditions such as (i) syrup viscosity, (ii) whipping speed and temperature, (ii) syrup pump speed and air injection speed, (iv) mixing head pressure (Hartel et al., 2018). In previous studies, it was emphasized that sucrose and its substitutes (Periche et al., 2015) and hydrocolloids used as stabilizers (Mardani et al., 2019) should also be considered. In our study, the microstructures of marshmallow samples were investigated by using PLM. ...
In this study, the effects of using various fruit juice concentrates (pomegranate, grape and sour cherry) instead of corn syrup in marshmallows on the physico-chemical, textural and microstructural properties of the products were investigated. Experimental points of the study were determined by D-optimal mixture design, and accordingly, special cubic, linear and quadratic models were used for the effects on physico-chemical, color and texture parameters according to independent variables. Considering the results, pH, water activity and density values of the marshmallow samples were found to be in the range of 2.54–3.21, 0.48–0.55 and 0.44–0.66 g/mL, respectively. As expected, the use of fruit juice concentrates affected the visual properties of marshmallows, and in particular sour cherry and pomegranate juice concentrates caused a positive increase in the +a* values of the samples. According to the texture profile analysis, the hardness, springiness, cohesiveness, gumminess and resilience values of the samples were determined as 6.43–10.5 N, 0.84–97, 0.74–0.90, 5.18–8.22 g, 0.34–0.81, respectively. R² values of investigated parameter models were determined between 0.4971 and 0.8901. It was concluded that fruit juice concentrates can be used instead of corn syrup in marshmallows to meet consumer demands and expectations. Finally, it is thought that it will be useful to investigate the effects of various hydrocolloids on the color, texture stability and sensory properties of the products with further studies using fruit juice concentrates in marshmallow production.
... Un masmelo incluye niveles de sacarosa y glucosa comprendidos entre el 30% y 40% (Hartel et al., 2018), su sabor dulce, texturas y diversidad de colores son atractivos para niños y adultos; comer dulce en cantidades moderadas es agradable. Sin embargo, no son productos básicos en una canasta familiar y su consumo desproporcionado se relaciona con aumento en el índice glucémico, caries y obesidad (Periche et al., 2015). Colombia tiene una producción confitera a base de sacarosa de 615,3 billones de pesos para el año 2022 y se proyecta para el año 2026 una producción de 700 billones de pesos, esto indica, un consumo creciente de sacarosa en la población colombiana (Passport Euromonitor International, 2022). ...
... Elasticidad ( En el mismo sentido, Peleg (2007) determinó valores, desde 2.8 N en el tiempo cero, hasta 27.33 N en la semana veintidos de almacenamiento y masmelos elaborados con inclusión de isomaltulosa, jarabe de glucosa y jarabe de fructosa en diferentes combinaciones, como sustituto de sacarosa, para la misma propiedad, registraron desde 4.97 N hasta 27.1 N, para niveles con 4% de gelatina de 220 Bloom (Periche et al., 2015). El masmelo desarrollado presenta 9.08N de dureza, por lo que se encuentra dentro de los rangos estimados por Tan y Lim (2008), Peleg (2007) y Periche (2015. ...
... Elasticidad ( En el mismo sentido, Peleg (2007) determinó valores, desde 2.8 N en el tiempo cero, hasta 27.33 N en la semana veintidos de almacenamiento y masmelos elaborados con inclusión de isomaltulosa, jarabe de glucosa y jarabe de fructosa en diferentes combinaciones, como sustituto de sacarosa, para la misma propiedad, registraron desde 4.97 N hasta 27.1 N, para niveles con 4% de gelatina de 220 Bloom (Periche et al., 2015). El masmelo desarrollado presenta 9.08N de dureza, por lo que se encuentra dentro de los rangos estimados por Tan y Lim (2008), Peleg (2007) y Periche (2015. ...
Los masmelos tradicionales se elaboran con sacarosa y jarabe de glucosa, una opción para elaborar masmelos libres de sacarosa, saludables y con componentes funcionales, es el uso de polialcoholes, fructooligosacáridos (FOS) y péptidos antihipertensivos. El objetivo de esta investigación fue evaluar el efecto de la inclusión de Nutraflora® (FOS), maltitol (M), jarabe de sorbitol (JS) y péptidos antihipertensivos en un masmelo, sobre el módulo elástico (ME) de los prototipos elaborados. Para esto, se planteó un arreglo factorial (AF) 3x2² sobre el ME de los prototipos, también, un diseño completamente al azar (DCA) para comparar un masmelo control y uno de mezclas de vértices extremos (DMVE) para optimizar la formulación. Finalmente, se determinó el perfil de textura (TPA) del masmelo desarrollado. Las proporciones de polialcoholes en el AF y el DCA causaron efecto sobre el ME (p<0.05). El DMVE determinó las proporciones correspondientes de 8.45% de FOS; 46.55% de M y 25% de JS. El modelo de regresión obtuvo un r² = 0.953, r² (ajustado) = 0.917 y un r² (predicción) = 0,873.
... Confectionery, on the other hand, is composed of various sugars and water. [2], these products have a globally growing market trend. ...
... However, in parallel with the changes in consumer trends and expectations, there are important expectations and demands for reducing the sugar, gelatin, artificial aroma and colorants or replacing them with natural ingredients and alternative bulking agents [4]. Because excessive consumption is associated with an increased incidence of obesity, dental caries and hyperglycemia result [2]. ...
... In recent years, the re-formulation of sugar content in foodstuffs with high caloric value or acute glycemic response has been among the priorities of international health authorities [5]. Confectionery consumers have demand and expectation for the production of conventional products with healthier and lower sugars, and in this product group, products that include innovations in terms of appearance, texture and aroma need to be introduced to the market [2]. Complete or partial substitution of sugar may be performed. ...
... In contrast with the research of Periche et al. (2014) who reported that the gummy confectionery made up of 30% IS and 70% fructose had the least aw at 0.79, which might imply a high stability of the gummy jelly. Moreover, replacement of sucrose by IS led to the moisture content of marshmallows increasing (Periche et al., 2015). ...
... except for the gummy jelly made from 100% IS which decreased only toughness and stickiness significantly (p<0.05). The result of this research was similar to research of Periche et al. (2014 and2015). The higher the proportion of IS, the lower the sweetness of the samples (Periche et al., 2015). ...
... The result of this research was similar to research of Periche et al. (2014 and2015). The higher the proportion of IS, the lower the sweetness of the samples (Periche et al., 2015). Due to the IS having only half the sweetening power of sucrose (Kaga and Mizutani, 1985), the replacement of sucrose with IS in gummy jelly could be its sweetening power compare to that of common sugar. ...
The purpose of this research was to study the effects of gelatin (G) content (9, 12, and 15%) and isomaltulose (IS) content (20, 30, 40, 50, and 100%) on the physical and sensory quality of gummy jelly using 3 x 5 factorial design. The response surface methodology can be used to describe the interaction between G and IS on gummy jelly properties. For chemical properties, the water activity (aw) was in a range of 0.55 - 0.61 and the pH was 2.8 - 3.1. From the descriptive analysis, it was found that at constant IS content, increasing G content significantly decreased the intensity of sourness but significantly increased sweetness, toughness, stickiness and hardness (p≤0.05). However, in gummy jelly produced from 100% IS, the toughness and hardness decreased significantly (p≤0.05). At constant IS content, increasing G increased the intensity of the sourness, sweetness, stickiness, toughness, and hardness. Gummy jelly produced from 100% IS had a lower liking score than 40% IS. Gummy jelly containing 40% G and 12% IS gave a maximum significant score in appearance, transparency, sourness, texture and overall acceptance.
... Its solubility in water is lower than that of sucrose, being 38.4% (w/v) at 20 • C, which is approximately half of the solubility of sucrose. As the temperature increases, the solubility of isomaltulose gradually increases, reaching 78.2% (w/v) at 40 • C and 133.7% (w/v) at 60 • C. Isomaltulose exhibits similar physical properties and sensory characteristics to sucrose [17], with a sweetness level approximately 50% that of sucrose [18]. Its melting point is 122 • C to 124 • C, which is considerably lower than sucrose's melting point of 186 • C. Table 1. ...
... As the temperature increases, the solubility of isomaltulose gradually increases, reaching 78.2% (w/v) at 40 °C and 133.7% (w/v) at 60 °C. Isomaltulose exhibits similar physical properties and sensory characteristics to sucrose [17], with a sweetness level approximately 50% that of sucrose [18]. Its melting point is 122 °C to 124 °C, which is considerably lower than sucrose's melting point of 186 °C. ...
Isomaltulose is a novel sweetener and is considered healthier than the common sugars, such as sucrose or glucose. It has been internationally recognized as a safe food product and holds vast potential in pharmaceutical and food industries. Sucrose isomerase is commonly used to produce isomaltulose from the substrate sucrose in vitro and in vivo. However, free cells/enzymes were often mixed with the product, making recycling difficult and leading to a significant increase in production costs. Immobilized cells/enzymes have the following advantages including easy separation from products, high stability, and reusability, which can significantly reduce production costs. They are more suitable than free ones for industrial production. Recently, immobilized cells/enzymes have been encapsulated using composite materials to enhance their mechanical strength and reusability and reduce leakage. This review summarizes the advancements made in immobilized cells/enzymes for isomaltulose production in terms of refining traditional approaches and innovating in materials and methods. Moreover, innovations in immobilized enzyme methods include cross-linked enzyme aggregates, nanoflowers, inclusion bodies, and directed affinity immobilization. Material innovations involve nanomaterials, graphene oxide, and so on. These innovations circumvent challenges like the utilization of toxic cross-linking agents and enzyme leakage encountered in traditional methods, thus contributing to enhanced enzyme stability.
... The number of publications has experienced oscillations throughout the years, remarkably increasing in specific periods, such as 2003, 2007, and 2015; where 22, 25, and 25 documents were published, respectively. These oscillations can be associated with the findings regarding isomaltulose use as a prebiotic, low cariogenic sugar and functional food (Bongers & Van den Heuvel, 2003;Matsuyama, Sato, Hoshino, Noda, & Takahashi, 2003); interest in optimization of conditions for increased isomaltulose production by free and immobilized microorganisms in (Cho et al., 2007Kawaguti & Sato, 2007;Kawaguti, Buzzato, & Sato, 2007;Krastanov, Blazheva, & Stanchev, 2007;Mundra, Desai, & Lele, 2007); and the incorporation of isomaltulose for the development of healthier products (Kunz, Brandt, Seewald, & Methner, 2015;Peinado, Rosa, Heredia, & Andrés, 2015;Periche, Heredia, Escriche, Andrés, & Castelló, 2015;, aside from the study of ingestion effects on the performance of athletic individuals (Kraemer et al., 2015;Oosthuyse, Carstens, & Millen, 2015;Soylu, Atayoğlu, İnanç, & Silici, 2015;Takeda et al., 2015;Young & Benton, 2015) in 2015. ...
... Researchers from the Polytechnic University of Valencia (Spain) studied the combination of 50 g isomaltulose with 50 g fructose for the development of gummies (Periche et al., 2014) and marshmallows (Periche et al., 2015); and evaluated its characterization. These formulations presented great similarity to control formulations (made with sucrose and glucose syrup) in terms of stability of their physicochemical properties, and optical and mechanical properties. ...
Consumers are concerned with the amount of sucrose added to foods and its effects on human health. One way to reduce this concern is through the consumption of sucrose substitutes, such as isomaltulose. Isomaltulose is an alternative sugar that should be regarded by the food industry as much healthier than sucrose, due to its beneficial properties; these include, low glycemic index and slow hydrolysis, prebiotic potential, and low cariogenic potential. In this work, a bibliometric analysis associated with a review of literature was conducted as a rigorous method for exploring and analyzing large volumes of scientific data, to understand the global scenario and identify the trends regarding isomaltulose. Important facts from its history and origin were discussed, as well the main research and countries that have contributed to its growing interest in the food industry. Over the years, from the discovery of new beneficial properties, more studies have been conducted, demonstrating that the interest in isomaltulose has been increasing. Finally, we concluded that isomaltulose is a promising sucrose substitute that could change the scenario of the sugar-rich foods market; and its use for the development of new products is highly encouraged.
... Spread and compound chocolate samples were stored the day after production at accelerated shelf-life conditions (25 °C and 70% RH) (Subramaniam, 2007). For 7-day periods for 12 weeks, L*, a* and b* values of samples were measured color stability (ΔE) values were calculated by using Equation 4 (Periche et al., 2015); ...
... All data are represented as means ± Standard deviation. considered to be a visual color change (Periche et al., 2015). This value was generally lower than 3.16 in 12 weeks storage period under ASL conditions in compound chocolate samples. ...
This study determines the possibility of using spread (SC) and compound chocolate (CC) as delivering agents of betalains, bioactive compounds and coloring agents. Therefore, the effects of various beetroot powder concentrations (0.0-1.00 g/100 g) on SC and CC’s quality parameters and the associated visual properties over a 12-week period under accelerated shelf-life conditions were investigated. The hardness and plastic viscosity values of CC significantly increased as the amount of beetroot powder increased (P<0.05), the particle size while melting behavior, water activity, moisture content and sensory properties did not significantly change (P<0.05). The D90 and textural properties (firmness, stickiness, adhesion, work of shear) of the SC samples were significantly affected with the addition of beetroot powder (P<0.05), but no significant differences were observed in moisture content, water activity and some sensory properties (P>0.05). The use of beetroot powder for both groups caused a significant decrease in the samples’ color values, and the redness associated with the pigment source also significantly increased (p<0.05). The findings revealed that high concentrations of beetroot powder did not significantly impact CC’s color stability to the same extent that it impacted the SC’s color stability. This study was made as a preliminary study to produce functional foods.
... The 7, 8, 9% commercial gelatin produced 15.5, 17.15, 18.40%, respectively. Standar of moisture in product 15-22% (Periche et al, 2015). Another study stated that marshmallow using gelatin 8% had a moisture content of 14.98-16.73% ...
... High gelatin concentrations increase the hardness and chewiness of marshmallows. In accordance with the result of Periche et al (2015), the higher the percentage of gelatine, the higher the hardness of marshmallow. However, the effect of gelatin on hardness also depends on sugar levels. ...
... In the period time from 1 to 30 days of storage and at the appropriate room temperature (18 °C), colour parameters were measured instrumentally with a colorimeter. Colour parameters (L: brightness, a: ±red-green and b: ±yellow-blue) of the dark chocolates produced were measured using colorimeter (Chroma Meter CR-400, Konica Minolta, Japan) and chroma (C*) and hue (h°) values were calculated using colour parameters by the following equations [27]: * = √ * 2 + * 2 (1) ...
... To determine fat blooming of chocolate samples, whiteness index (WI) values were calculated depending on those measured colour parameters using the following equation [27]: ...
In this study, sugar-free dark chocolate was produced from isomalt and maltitol by β V seeding technique as an alternative to conventional tempering process. The effect of β V seed concentrations on the particle size distribution, textural, rheological and melting properties of the end products was studied, and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallized with β V seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 %, m/m). Conventional tempering process was performed by using temper machine (47–27–32 °C). Brightness, chroma, whiteness index and tetramethyl pyrazine content (as marker compounds of dark chocolate volatile compound) were not influenced by seeding technique compared to conventional tempering method. The water activity of the dark chocolate samples was substantially affected by β V seed level according to used bulk sweetener. However, all the values were determined below 0.4 which is critical limit for chocolate. Regarding overall acceptability, sugar-free dark chocolates tempered by β v seeds had very close scores compared with conventional one, implying that sugar-free chocolates can be produced by β v crystals with desired quality characteristics similar to conventional samples. Results of this study showed that it is possible to produce sucrose-free dark chocolates by using β V seeds with desired quality similar to chocolate produced by using conventional tempering.
... Moisture content. The moisture content of the samples was determined using a gravimetric method with slight modifications (Periche et al., 2015). 10 g of each sample was accurately weighed and placed in an air-ventilated oven at 60 • C. The samples were dried until they reached a constant weight, which was defined as no further weight change. ...
The aim of this study was to develop a recycling process for black carrot colorant liquid waste (BCLW) and to investigate the potential use of BCLW as a sugar source for glucose syrup substitution in gummy candy production. Clarification and decolorization were performed using ion exchange and adsorbent resins at three flow rates, followed by evaporation. The highest clarity (88.7 %) was achieved with modified styrene-divinylbenzene resin at 1.0 BV/h. Subsequently, BCLW was incorporated into gummy formulations as a glucose syrup substitute. Higher hardness values were recorded in formulations with over 75 % of BCLW incorporated, compared to the gummy samples produced with 100 % glucose syrup. The brightness remained considerably high when the glucose syrup was replaced with BCLW up to 50 %. Accelerated shelf-life tests showed changes in color and hardness. BCLW presents a sustainable alternative for the confectionery industry, offering a practical solution for waste reduction while contributing to resource efficiency.
... Correspondingly, another former study found that the hardness of fortified marshmallow with natural pigments was increased in comparison to that of unfortified products [43]. Furthermore, the hardness of marshmallow samples produced from different combinations of isomaltulose, fructose, and glucose syrup instead of sucrose increases in value [44]. Flavor scores showed significant differences between all treatments compared to the control. ...
Marshmallow candy is a well-known sugar-based confection that is widely consumed among different population groups. However, its high sugar contents and low nutritive value might lead to adverse health outcomes. This study, therefore, aimed to develop optimal formulations for functional marshmallow candy using honey, aqueous hibiscus extract, cow’s milk, and strawberry concentrates with partial replacement of table sugar and glucose syrup. In this regard, six different formulations (F1–F6) were developed, varying in the ratios of key ingredients, such as F1 formulated with honey (9%), sucrose (35%), glucose syrup (33%), milk (4%), and hibiscus extract (1%); F2 containing honey (10%), sucrose (30%), glucose syrup (25%), milk (4%), hibiscus extract (1%), and strawberry concentrate (13%); F3 with honey (15%), sucrose (25%), glucose syrup (20%), milk (4%), hibiscus extract (1%), and strawberry concentrate (16%); F4 formulated with honey (20%), sucrose (20%), glucose syrup (15%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); F5 containing honey (30%), sucrose (20%), glucose syrup (5%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); and F6 developed with honey (10%), sucrose (30%), glucose syrup (25%), and strawberry concentrate (16%) without milk or Hibiscus extract. These formulations were evaluated for total phenolic content, total flavonoid content, DPPH radical scavenging activity, and textural and sensory characteristics. The results show that all formulations containing functional ingredients had significantly higher total phenolic and flavonoid contents, along with stronger antioxidant activities in a dose-dependent manner compared to the control. Among the formulations, F5 exhibited the highest phenolic and flavonoids contents (89.8 mg GAE/100 g and 1.62 mg RE/100 g, respectively) and reducing power activity (197.8% equivalent to 30 µg vitamin C). Additionally, F3 and F4 showed the strongest DPPH scavenging activity, with IC50 values of 8.0 and 5.1 mg/mL, respectively. In terms of texture, the hardness of all formulations was comparable to the control, except for F1 and F6. The results for sensory analysis show that all modified marshmallows received higher consumer acceptance in overall liking, appearance, softness, elasticity, lightness, and flavor compared to the control. Overall, this study shows that the use of functional ingredients significantly enhanced the total phenolic and flavonoid content and improved antioxidant activities in marshmallow production. This functional candy can provide nutrient-rich health-promoting ingredients for consumers.
... The colour values of jelly samples was measured using a Minolta Chroma Meter CR-400 (Minolta, Camera, Osaka, Japan). L* (brightness), a* (± red-green) and b* (± yellowblue) values of the jelly samples were determined according to the CIE Lab colour measurement scale [28]. ...
Jelly candies are soft confectionery products primarily composed of sucrose, corn syrup and gelling agents. This study investigates the impact of six different corn syrup, all used at constant amount (46.22%), on the physicochemical (moisture content, pH, Colour), texture and sensory properties of gelatin-based jelly samples. The Moisture content, pH, colour, and texture properties of samples were analysed at 0th, 15th, 30th, 45th, and 60th day during storage. Before storage moisture content of the candiesranged from21.03 to 22.57% whereas after 60 days, it was found between 19.31 and 20.72%. Sample JF42 exhibited the least moisture rate loss. The type of corn syrup did not significantly affect the pH of the samples. Samples with higher fructose content in the corn syrup had the lowest hardness, whereas the sample with the highest maltose content exhibited the highest hardness. Changes in gumminess and chewiness paralleled variations in hardness results. Hardness and gumminess were found suitable to follow up gelatin-based samples storage using the zero-order kinetics modelling. Corn syrups with high fructose amounts intensified the redness, while those with high glucose levels led to yellowness in the candies. In sensory evaluation, products made with G40, G60, and M50 corn syrups received higher general Understanding how various types of corn syrup impact the candies quality helps producers optimize their formulation. This information enables producers to mitigate quality deterioration during storage, ensuring that their candies maintain at the desired level and appeal to consumers.
... The texture properties were assessed using a texture analyzer (Santam Design & Manufacturing CO, STM-20, Tehran, Iran) equipped with a 25 kg load cell according to the method described by Periche et al. [54]. ...
This research aimed to encapsulate the Capparis spinosa fruit extract to increase its stability for incorporation into food products such as jelly or jelly powder. After extraction, the nanoliposomes containing the extract were prepared in ratios of 60-0, 50-10, 40-20, and 30-30 lecithin-to-cholesterol. The effects of lecithin-to-cholesterol concentrations on the related parameters were then evaluated. The results showed that the average particle size was in the range of 95.05 to 164.25 nm, and with an increasing cholesterol concentration, the particle size of the nanoliposomes increased. The addition of cholesterol increased the zeta potential from −60.40 to −68.55 millivolt. Furthermore, cholesterol led to an increase in encapsulation efficiency, and even improved the stability of phenolic compounds loaded in nanoliposomes during storage time. Fourier transform infrared (FTIR) spectroscopy confirmed the successful loading of the extract. Field emission scanning electron microscopy (FE-SEM) analysis revealed nano-sized spherical and almost-elliptical liposomes. For jelly powders, the water solubility index ranged from 39.5 to 43.7% (p > 0.05), and the hygroscopicity values ranged between 1.22 and 9.36 g/100 g (p < 0.05). In conclusion, nanoencapsulated Capparis spinosa extract displayed improved stability and can be used in jelly preparation without any challenge or unfavorable perception.
... Se han llevado a cabo investigaciones para enriquecer los productos de confitería con ingredientes saludables o mejorar su calidad nutricional. Por ejemplo, se ha propuesto utilizar isomaltulosa en la elaboración de malvaviscos (Periche et al., 2015), se han evaluado los beneficios de incorporar harina de chía en galletas de trigo (Mesías et al., 2016) y se ha estudiado el potencial del chocolate blanco como vehículo de compuestos fenólicos (Baycar et al., 2021). ...
La industria de la confitería busca satisfacer la demanda de productos palatables manteniendo opciones saludables, debido a los efectos negativos del consumo excesivo de azúcar en la salud. Esta investigación se centró en el uso de polioles como alternativa al azúcar en la industria de la confitería. Se abordó la clasificación de los productos de confitería y la evaluación nutricional de los polioles, metabolismo, impacto en la salud, percepción del consumidor y aplicaciones para brindar una visión general beneficiosa para los interesados. Los resultados indicaron que los polioles son eficaces como sustitutos del azúcar debido a su capacidad como agentes de carga, su bajo índice glucémico y su menor contenido calórico. Además, no afectan los niveles de insulina y presentan efectos beneficiosos para la salud bucal. Sin embargo, su uso presenta desafíos en términos de sabor y costos de producción, y el consumo excesivo puede causar efectos secundarios gastrointestinales. En conclusión, la investigación respaldó el uso de los polioles como alternativas viables al azúcar en la confitería, contribuyendo a ofrecer productos más saludables, aunque se deben considerar las preferencias del consumidor y los posibles efectos secundarios en el desarrollo de estos productos.
... In accordance with honey, the addition of gelatin increased the values of the properties of the HGJ, except adhesiveness, gumminess, chewiness, and TPC. According to Periche et al. [37], increasing the concentration of gelatin enhanced its toughness because more gelatin could stabilize the structure of the gel junction and hydrogen bond to hold the chain firmly. This resulted in a stable structure with density and a compact network. ...
Gelatin is commonly used as a gelling agent in gummy candy. Honey and bee products are valuable and rich sources of biologically active substances. In this study, the influence of gelatin and propolis extract on honey gummy jelly (HGJ) properties was investigated. Honey (28–32%), xylitol (13–17%), and gelatin (6–10%) were utilized to develop HGJ products by mixture design methodology. Subsequently, the optimized formulation of HGJ was fortified with 1% and 2% propolis extract to enhance its phytochemicals and antimicrobial activities. The variation in the ingredients significantly affected the physicochemical, textural, and sensory properties of the HGJ. The optimized HGJ formulation consisted of honey (32%), xylitol (14%), and gelatin (7%) and exhibited 13.35 × 10³ g.force of hardness, −0.56 × 10³ g.sec of adhesiveness, 11.96 × 10³ N.mm of gumminess, 0.58 of resilience, and a moderate acceptance score (6.7–7.5). The fortification of HGJ with propolis extract significantly increased its phytochemical properties. Furthermore, the incorporation of propolis extract (2%) into the HGJ was able to significantly inhibit the growth of Gram-positive (Streptococcus mutans and Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. The mixture of gelatin, xylitol, honey, and propolis extract can be utilized to develop a healthy gummy product with acceptable physicochemical, textural, and sensory qualities.
... Moreover, enhanced GJF had a springiness of 3.92 which was >40% higher than the commercial/target value of 2.3. A previous study also showed that the addition of gelatine to marshmallows led to a more visco-elastic texture with high springiness (Periche et al., 2015). In terms of pH, the pH of gelatine-based grass jelly had a very small range of 7.48 to 9.23. ...
Grass jelly is a popular black jelly used in preparing various drinks and desserts. Nonetheless, preservatives and additional colourants are often used by food industries to maintain the properties of grass jelly and minimize discolouration as well as its leaching occurrence. These additives are linked with deleterious health effects and loss of vitamins in foods. The use of gelling agents such as gelatine in making grass jelly could improve its physiochemical and leaching properties. This study was designed to enhance the physicochemical (pH, colours, Brix) and textural properties of grass jelly using bovine gelatine. A texture profile analysis was conducted to analyse the hardness, springiness, gumminess and chewiness of the grass jelly. This study was also conducted to study the effect of gelatine addition on the leaching and floating properties of the grass jelly. The absorbance value of the grass jelly drink was measured in 10-minute intervals to determine its leaching occurrence while the floating analysis was done by recording the floating time. Various grass jelly formulations (GJF) were designed using a D-optimal mixture design in Design Expert® software. Data from commercial grass jelly were used as a reference during the optimization process. The amount of gelatine added to the formulations was in the range of up to 50 g (~17%). The results showed that the addition of gelatine at approximately 12.5 g (~4%) was effective in maintaining most of the physiochemical properties (L, a, b, Brix) with an overall desirability function of 0.63. This formulation was selected as the optimum grass jelly formulation (OGJF). The leaching properties and floating duration were measured on the OGJF and commercial grass jelly for 90 mins and 60 mins, respectively. The results indicated that OGJF showed a significantly (p<0.05) lower leaching rate and floating time (p<0.05). Hence, further optimization is needed to increase the floating duration of gelatine-based grass jelly.
... Similar to another study, increasing the concentration of spray-dried Nannochloropsis oculata in white chocolate decreased the color parameters of L*, h*, and W* (Genc Polat et al., 2020). In addition, there is considered to be a noticeable color change when the TCD value of the product exceeds 3.00 (Witzel et al., 1973;Periche et al., 2015). Thus, products with TCD values below 3.00 indicate color stability under the relevant circumstances. ...
Natural colorants play a crucial role in food product development and improvement of health. Microalga Chlorella sp. is one of the sources of natural colorant. In this study, different concentrations of microalga Chlorella sp. (0.5, 1, and 2%) were added to Puto as coloring agents to evaluate its sensory properties. Pigments such as chlorophyll a and total carotenoid quantities of Chlorella powder and the experimental group were also investigated. It was found that the natural colorant Chlorella sp. at all levels of concentrations did not affect the color properties (p≥0.05) of the Puto products. However, the smell and texture of Puto differed significantly (p≤0.05) when 2% Chlorella sp. was incorporated. The study also found that the 0.5% and 1% amounts of Chlorella sp. component did not significantly affect (p≥0.05) the Puto’s taste and overall acceptability. However, the 2% level of Chlorella sp. significantly decreased both overall acceptability and taste attributes. Moreover, Chlorella sp. powder constituted 4004.79±119.1 µg g-1 chlorophyll a and 1442.67±74.41 µg g-1 total carotenoids. Chlorophyll a amounts in experimental groups varied from 14.34±0.49 µg g-1 to 54.06±1.71 µg g-1 while total carotenoids amounts were found ranging from 5.59±0.37 µg g-1 and 18.06±0.66 µg g-1. Puto used these biomasses at a concentration of 0.5%, 1%, and 2% as natural green colorants. However, chlorophyll a and carotenoid pigments level at 2% Chlorella sp. were not tolerable for the production of Puto. Hence, the Chlorella sp. biomass at 0.5% and 1% would be suitable for use as a natural colorant in the Filipino delicacy Puto.
... Solid substances including sugars (sucrose, glucose, and fructose), pectins, organic acids, and amino acids, all contribute to the value of Brix. According to the previous research, marshmallows that were made in different proportions of isomaltulose and fructose in granular form showed a brix value very similar to that of the control sample of 75.4 ºbrix [11]. Related to this matter, there have been many studies conducted on sugar level in some candies but no comparative study of brix sugar level in candy products using several different types of sugar has been carried out. ...
Candy is more commonly referred to as “fun food,” in addition to known as confectionary food. Excessive consumption of candy has a negative impact, in which it can causes obesity and dental caries. This study aimed to identify the brix levels in soft candies made from dragon fruit and moringa oleifera using different sugars. In this case, a complete randomized design was applied into 3 treatments; T (cane sugar candy), Tl (cassava sugar candy), and E (erythritol sugar candy). Each treatment consisted of 3 levels of Brix (P1: 5, P2: 10, P3: 20 grams), mixed with 100 ml of aquades. Brix levels were further analyzed using a refractometer, and further using one-way ANOVA. The results obtained showed that the smallest brix of the first, second, and third levels were; T of 3 brix + 0.00 SD, Tl of 5.05 brix + 0.07 SD, and Tl of 10.3 brix + 0.28 SD. Furthermore, the one-way ANOVA test showed there were differences in the brix levels of cane, cassava, and erythritol sugar candy (p: 0.000). Hence, it is concluded that cassava sugar can be a choice of the basic ingredients for making low-sugar candy, but erythritol sugar is more recommended as a basic ingredient to prevent dental caries.
... All chocolate samples were stored for 12 weeks under ASL conditions and color properties were determined weekly, with each week under ASL conditions representing a period of 1 month [20]. Since the ΔE value above 3.0 represents a noticeable color change in the samples [34], the ΔE values of all samples were calculated (Table 1). ΔE values of CC and CS samples were determined as between 0.6-3.16 and 0.86-4.96, ...
White compound chocolate (CC) and chocolate spread (CS) do not contain cocoa solids and thus they have deficiency of antioxidant activity. So, paprika extract (PE) was used to develop the visual and functional features of compound chocolate (CC) and chocolate spread (CS). Color stability of both chocolate samples was investigated for 12 weeks under accelerated shelf-life conditions and using PE significantly increased + a*, C*, and h° values of chocolate samples (P < 0.05). Also, at the end of shelf life, ΔE values were determined as > 2.83 and > 3.74 for CC and CS samples, respectively. Using PE in the production of CC and CS samples significantly increased antioxidant activity for pre-and post in vitro digestion, except for post digestion of S025 samples (P < 0.05). General acceptability of the CS samples decreased with increasing of PE ratios, for CC samples it was increased except for C100. The results showed that PE can be used in the production of functional chocolate with high antioxidant activity and as a natural coloring agent.
... The time between the two cycles was 15 s and the test speed was 1 mm/s (Mardani et al., 2019). The quantitative parts obtained from force-time curve were: hardness (maximum peak force in the first compression cycle), cohesiveness (the ratio of the positive area under the curve during the second compression and the first compression), springiness (the height the sample recovers during the time between the end of the first cycle and the beginning of the second cycle), gumminess (hardness×cohesiveness), chewiness and resilience(Periche et al., 2015). ...
Marshmallow is foam like confectionery product. Albumin is a protein of animal origin, which is used in the production of marshmallow and is generally used for stabilizing and foaming purposes, with various disadvantages such as limited pH and ionic strength diversity. The objective of this study was to take the advantage of foam forming ability of soapwort extract in the production of marshmallow. For this purpose soapwort extract was added to the formulations with soapwort(s):albumin (a) ratios of 100:0, 75:25, 50:50, 25:75 and 0:100. Density, overrun, texture, rheological and sensory properties were examined using mixture design to establish model for the quality parameters mention with respect to albumin and soap extract concentration. Density, overrun, color and some sensory properties (springiness, overall acceptance) revealed significant difference (p<0.10). Considering the sensory properties, the use of s25/a75 ratios can be suggested as an alternative that improves product properties in marshmallow production.
... Gels play an important role in the production of many food materials such as jelly or dairy products [1]. The addition of sugars and other dry ingredients to gels may significantly modify their taste and storage stability due to a decrease in water content and water activity [2]. Gelled products can be also created with addition of fruit purees and juices. ...
This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal.
... According to the results of color analysis and color stability values under ASL conditions, no effect was observed between microalgae drying and encapsulation methods. A ΔE value above 3.00 is considered to be a noticeable color change (Periche et al 2015). Results of this study indicated that the microalgal pigments were not influenced by the WSC process illustrating the compatibility of using microalgae as a pigment source in spread formulation. ...
In this study, dried or encapsulated Nannochloropsis oculata microalgal biomass was used in spread samples (0.00–0.75 g (100 g)⁻¹ spread) as natural pigment source. Physicochemical properties, color stability, and rheological and sensory properties were investigated to assess the possibility of using microalgae biomass in white chocolate spread (WCS). The results showed that the chlorophyll-a amount increased while water activity, L*, a*, b*, and C* values significantly decreased upon incorporation of increased quantities of microalgae into WCS. Under accelerated shelf-life conditions for 35 days (25 °C/70% RH), ΔE values for all spread samples were determined as < 3.0 which is critical limit for the color stability. Additionally, the sensory evaluation showed that spreads prepared with 0.125–0.500 g (100 g)⁻¹ spread microalgae biomass presented acceptable sensory attributes. According to the results studies performed with trained panelists, the sensory appearance and textural parameters of white chocolates spreads did not modify by microalgae addition (P > 0.05). The encapsulation application had advantages in terms of pigment amount and color stability. As a result, the use of N. oculata biomass may be an alternative ingredient to develop colored-spread products after drying or encapsulation by using spray-dryer method.
... Confectionary gelled products can contain different sugars such as sucrose, fructose, glucose, inverted sugar, or glucose syrups. The addition of sugars changes the taste of gels and affects the decrease of water activity and stability of the final product [2]. Among the common hydrocolloids used in developing fabricated and confectionary food gels, agar-agar can be an effective gelling agent which can form a thermo-reversible and stable gel over a wide range of temperatures [3,4]. ...
This study aimed to determine the effect of the addition of chokeberry juice concentrate (CJC) and foaming agent (egg albumin) with different percentages on the selected physical properties of agar gel. The agar gels with the addition of 5, 10, and 20% concentrations of chokeberry juice concentrate and with fructose addition were prepared. In addition, the foamed gels with different concentrations of egg albumin (in the range 0.5–2.0%) and CJC were produced. The water content, colour, density, hold-up and some mechanical and TPA (Texture Profile Analysis) descriptors as well some structural and acoustic emission parameters of non-aerated and foamed gels were analysed. The addition of CJC changed the colour of agar gel with fructose, the attractive appearance of the aerated gel was also linked with the addition of concentrate. The addition of 20% of CJC and foaming agent created samples with very low hardness, cohesiveness, and gumminess, and the structure of the aerated samples was characterised by the larger bubble diameter and the wider distribution of their size. The more promising texture and structure properties were obtained for samples with aerated gels with 5 and 10% addition of chokeberry juice concentrate.
... To date, there are few literature data reporting the nutritional profile of marshmallows. However, Periche, Heredia, Escriche, Andrés and Castelló [56] studied the substitution of isomaltulose in marshmallows and stated that the recommended moisture range for this class of products tends to vary between 15-22 g of water/100 g. In turn, Yudhistira, Affandi and Nusantari [57] observed the effects of adding spinach (Amaranthus tricolor L.) and tomato (Solanum lycopersicum) on the physical, chemical and sensory properties of marshmallows, reporting moisture values between 11.71% and 17.56% and ash values between 0.22% and 0.44%. ...
Flowers of the genus Impatiens are classified as edible; however, their inclusion in the human diet is not yet a common practice. Its attractive colours have stirred great interest by the food industry. In this sense, rose (BP) and orange (BO) I. balsamina flowers were nutritionally studied, followed by an in-depth chemical study profile. The non-anthocyanin and anthocyanin profiles of extracts of both flower varieties were also determined by high-performance liquid chromatography coupled to a diode array and mass spectrometry detector (HPLC-DAD-ESI/MS). The results demonstrated that both varieties presented significant amounts of phenolic compounds, having identified nine non-anthocyanin compounds and 14 anthocyanin compounds. BP extract stood out in its bioactive properties (antioxidant and antimicrobial potential) and was selected for incorporation in “bombocas” filling. Its performance as a colouring ingredient was compared with the control formulations (white filling) and with E163 (anthocyanins) colorant. The incorporation of the natural ingredient did not cause changes in the chemical and nutritional composition of the product; and although the colour conferred was lighter than presented by the formulation with E163 (suggesting a more natural aspect), the higher antioxidant activity could meet the expectations of the current high-demand consumer.
... In our study, springiness increased with higher LEP and lower gum levels, leading to increased overrun. It should be noted that the well-established inverse relationship between hardness and springiness 40,47 was confirmed in our study ( Table 5). The gumminess of the samples was also affected by LEP and XG/GG levels, with the maximum gumminess being seen in the sample containing 4 g kg −1 LEP and 20 g kg −1 XG/GG. ...
BACKGROUND
Foam‐gels are one of the most important multicomponent‐model systems in aerated confectionery, and an investigation of their microstructure is desirable. In this research, the structure–function relationship of xanthan gum/guar gum (XG/GG) and licorice (Glycyrrhiza glabra) root extract powder (LEP) was investigated in a high‐sugar medium. Foam‐gel systems were prepared at 4:10% to 8:20% ratios of LEP to biopolymer.
RESULTS
The results show that increasing the LEP content reduced both the melting point and enthalpy, probably due to higher overrun and weaker junctions. Boosting the XG/GG ratio led the enhancement of mechanical properties, whereas increasing the LEP concentration weakened all textural parameters, which could be due to the poor structure of the network in the presence of the foaming agent, increased moisture content and overrun. In the whipped mixture samples containing 10 g kg⁻¹ XG/GG, higher foaming capacity was observed. By increasing the level of biopolymers, smaller and more uniform air cells were formed according to a scanning electron microscopical study. At higher concentration of LEP, smaller bubbles and increased porosity were seen, which could be attributed to the availability of surfactant in the interfacial layer.
CONCLUSION
Maximum structural strength was achieved at a 4:20 ratio of LEP to XG/GG. In rheological experiments, pseudoplastic behavior was seen in all samples. Generally, this model system can be simulated for other herbal extracts containing natural surfactants such as saponins. Achieving a more detailed understanding of these structures and their interactions could help in formulating novel food products. © 2021 Society of Chemical Industry.
... Furthermore, chroma (C*) and hue (h°) values were determined (Periche et al., 2015). Mean values from four replicate assessments were measured. ...
The purpose of the current study was to determine the effects of dried apple pomace (DAP) as a partial replacer for sucrose on the compound chocolate and chocolate spread formulation. The DAP concentrations changed between 4-20 g/100 g. The results indicated that with the increase of DAP in the chocolate samples, particle size, hue angle and total amount of phenolic substances of samples increased. However, the hardness, color parameters and overall acceptance decreased. Furthermore, firmness and spreadability of spreads were evaluated between 4.04-5.98 N and 1.92-3.05 N.mm, respectively. Presence of polyphenols and dietary fiber indicated that this by-product could be used as a healthy ingredient in chocolate and spread formulation to partially replace sucrose. However, during the processing of the DAP; the initial particle size of pomace can be further reduced by increasing the grinding speed, time or number of grinding steps.
... Insoluble solids which include the fibers were (0.8% to2.4%) compared to control and blank were (1.8% and 2.8%, respectively), while ash content was from ( 0.11 % to 0.46 %) compared to the control and the blank were( 0.16% and 0.14%, respectively). Finally, it was clear from these data that, the processed marshmallow product has nutritional value and it could be considered as a good source of fiber, ( Periche et al., 2015). ...
All right reserved. No part of this publication may be reproduced, stored in a retrievel system, or transmitted, in any form or by any means, electric, mechanical, photocoping, recording or otherwise, without the prior permission of the copyright owner (Faculty of Agriculture, Cairo University). 792 Bull. Fac. Agric., Cairo Univ., 71: 297-360 (2020). ABSTRACT Marshmallow is a special product of chewing soufflé, processed on the basis of sugar and gelatin. It belongs to popular confectionery products. Marshmallow is one of the earliest confections known to humanity. Currently, the world is moving towards maximizing their natural sources, which are used in food processing, with avoiding addition of artificial colors or flavors. Sugar, glucose syrup and gelatin are the main components of marshmallow sweets. Gelatin is useful for joints and articular ligaments of bones. It is clear that, sugar and glucose syrup are one of the main factors for obesity, diabetes and most of other diseases. This research, tended to solve this problem by producing marshmallow (candy) without glucose syrup and reducing the amount of sugar. Resorted juices of some fruits and vegetables, such as strawberry, persimmon, wholly prickly pear, carrots and pumpkin were used as alternative colors and flavor compared to the commercial marshmallow (control) and the blank sample (with glucose syrup), as a novel marshmallow candy product. The obtained results indicated that, wholly prickly pear marshmallow sample had superior value of antioxidative activity (60.41%). Wholly prickly pear sample was the lowest (39.27%) total sugar. Wholly prickly pear, carrot and pumpkin were characterized by most of the mineral contents, except Selenium mineral content which was (0.0 ppm). The water activity (a w) in general, indicated that, there are no significant differences at p ≤ 0.05., before or after storage period. Reconstitution ratio values after 6 hrs., for some samples were the best compared to (control and blank). The consumers preferred the classical marshmallow with golden syrup (blank), strawberries, and pumpkin as well. Wholly prickly pear enriched marshmallow compared to control sample. Therefore, we recommend to make marshmallows from natural sources and free of glucose syrup with a little sugar, to reduce the processing cost and keep the children health as well as the adults. It can provide a final product with natural and healthy ingredients.
... It was found that the sample with a high content of isomaltulose exhibited higher moisture content and a w . The similar results were reported by Periche et al. (2015) who found that the moisture content and a w of marshmallows with 60 g of glucose syrup and 40 g of isomaltulose were higher than those with 60 g Formulation numbers corresponds to the numbers shown in Table 1 J Food Sci Technol of glucose syrup and 40 g of sucrose. It could be concluded that the samples contained isomaltulose exhibiting the high moisture content and a w . ...
Riceberry, a Thai black rice variety (Oryza Sativa L.) has been developed with the aim to provide high iron and low glucose to consumers. Therefore, riceberry could potentially be used to produce healthier processed foods. In this regard, a D-optimal mixture design was employed for the optimization of the steamed rice cakes which included ten combinations of riceberry flour (RF), xanthan gum (XG) and glutinous rice flour (GRF). The influence of RF substitution for GRF with XG addition on the texture, physicochemical and sensory properties, as well as the estimated glycemic index (eGI) of the steamed rice cakes, were studied. The results demonstrated that RF, XG, and GRF had a noticeable effect on eGI, textural, and sensory properties of the steamed rice cakes. XG was the variable that most affected hardness, adhesiveness, cohesiveness, and gumminess of the steamed rice cakes by the positive effect. XG had a negative effect on hydrolysis index and eGI. The optimum mixture obtained on a basis of overall liking, hardness, adhesiveness, gumminess, and eGI value contained 39% RF, 1% XG, and 60% GRF with desirability equal to 0.673. For filling, the red bean paste with 100% isomaltulose substitution for sucrose indicated the lowest value of eGI and the highest score of the overall liking. The optimum steamed rice cakes stuffed with the red bean paste used isomaltulose as a sucrose replacer were classified as the medium GI food.
... Color values of HCC samples were analyzed by colorimeter (Chroma Meter CR-400, Konica Minolta, Japan) with six replications. The obtained L* (brightness), a* (±red-green) and b* (±yellow-blue) color values were used for calculation of Chroma (C*) and hue (h • ) values of HCC samples using Equation (2), (3), respectively (Periche, Heredia, Escriche, Andres, & Castello, 2015). ...
The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: skimmed milk and whey powder in equal amounts). D-optimal mixture design was used to optimize HCC formulation. The optimum sugar, MOP, and HC amount were selected as 25.0–40.0, 6.0–21.0, and 0.0–15.0 g/100 g, respectively. The Casson model with high R² values (0.9882–0.9948) was used to determine yield stress and plastic viscosity values of samples which were varied between 1.47 and 2.35 Pa, and 1.17–1.42 Pa s, respectively. Furthermore, particle sizes and water activity were determined between 25.67 and 78.20 μm and 0.31–0.38, respectively. Total phenolic content in HCC samples, their digestibility, and bioaccessibility ranged from 1389 to 3367; 2601–3955 mg GAE/kg, and 112–187% respectively. Also, hardness and brittleness were ranged between 7.85 and 11.55 N and 0.52–1.02 mm, respectively. The sensorial characteristics of the samples along with flow behavior and physico-chemical properties indicated that HC may be used as a healthy and low-cost ingredient in HCC formulation to partially substitute sugar and MOP.
... The SCI-mode (Specular Component Included) was used. Brightness (L*), redness (a*) (AE red-green) and yellowness (b*) (AE yellow-blue) values of the samples were measured (Periche et al. 2015). Prior to the measurements, the device was calibrated with a standard white tile. ...
The aim of this study was to investigate the optimal concentration of milk, whey and buttermilk powder by using mixture design for the formulation of compound milk chocolate. The influence of buttermilk as a milk and whey substitute on the main physicochemical parameters of compound milk chocolate was investigated. The optimisation of the variables indicated that using 35.660% milk powder, 27.957% whey powder and 36.383% buttermilk produced the optimum milk chocolate with the highest desirability without undesirable changes in the quality properties. Chocolates containing equal amounts of buttermilk and milk powder and also equal amounts of whey powder and buttermilk powder demonstrated high consumer acceptability.
... This value is determined based on the difference in L* and a* between the first and the last measurement. ΔE value above 3.00 is considered to be a noticeable color change (Periche et al. 2015). Therefore, ΔE value measurements below 3.00 indicate that the samples have color stability under the relevant conditions. ...
Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study, Nannochloropsis oculata microalgae which were grown by using tubular photobioreactor in two different forms (spray-dried and encapsulated by using a spray dryer and maltodextrin (50%)), were used in white chocolate composition (0.00–0.75 g) as a coloring agent. The color stability (ΔE) values for all sample groups were determined below the visibility level of 3.0 under accelerated shelf life conditions (25 °C/70% RH) for 28 days. The water activity, moisture and ash content, hardness, yield stress, plastic viscosity, and melting properties of white chocolate samples showed no significant differences (P > 0.05) and the other quality characteristics were found to be acceptable. The chlorophyll-a content of white chocolate samples was between 9.60–22.9 μg g−1. It was found that the sensory properties of the samples as appearance, texture, melting in the mouth, and odor were not affected by level of microalgae use (P > 0.05). However, it was noteworthy that there was a decrease in taste and overall acceptability according to usage level of dried and encapsulated microalgae (P < 0.05). As a result, it was determined that spray-drying technique is preferred for use of microalgae in chocolate composition.
... Colour parameters of chocolate samples namely, L*: brigthness, a*: ± red-green and b*: ± yellow-blue were determined using a colorimeter (Chroma Meter CR-400, Konica Minolta, Japan). Chroma (C*) and hue (h*) values were calculated using the following equations (Periche, Heredia, Escriche, Andrés, & Castelló, 2015); * = * + * C a b 2 2 ...
Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the effects of lecithin (0.25–0.500 g/100 g) and PGPR (0.00–0.25 g/100 g) usage on the rheological properties, texture (hardness, fracturability), formation of βv polimorph and colour values of milk chocolate were studied by using Mixture Design technique. The ratio of lecithin:PGPR did not significantly affect color of milk chocolate, but yield stress and viscosity of samples were found to be statistically significantly affected (p < 0.05). Formation of βv polimorph was found to induced by increasing lecithin content while decreasing PGPR. Fracturability and hardness increased with PGPR addition. The results of the present study indicated that lecithin:PGPR ratio in milk chocolate was important for crystallization behavior as well as processability of the inter-mediate products and the quality of the end-products.
... According to Fontana (2005), most confectionary products present water content between 0 and 22%, depending on the formulation. Thus, for gummies made with gelatin, water and different concentrations of glucose syrup, isomalt and fructose, moisture percentage of 16 and 31% were obtained, where the gummies with glucose and fructose syrup as ingredients showed the highest value (Periche et al., 2015). Figure 1 shows the sorption isotherms of sweet potato gummies developed by BIOTEC research group at different temperatures (4, 20 and 30 °C at atmospheric pressure). ...
The present study is about the development of a techno-functional confectionery (soft candy), based on native raw materials from the Chaqueña region. In order to analyze it shelf life, the sorption isotherms were determined at 4, 20 and 30 ° C. Several mathematical models were applied to adjust the sorption behavior, with Peleg's model being the one that best fit the experimental data. The results obtained in this study, open an opportunity for future work in which the food developed can be used as a carrier of functional compounds such as fibers, proteins, bioactive compounds and natural dyes, among others.
... Chroma (C*), hue angle (h) and whiteness index (WI) were calculated using the following equations (Eq. 2-4) [27]: ...
Çikolata üretiminde pre-kristalizasyon prosesi,
konvansiyonel olarak yüksek sabit yatırım maliyeti gerektiren ekipmanlar
kullanılarak çok aşamalı ısıl işlemler ile yürütülmektedir. Uygun olmayan
temperleme işlemi başlıca çikolata kalite kusurlarından olan yağ çiçeklenmesi ile
sonuçlanmaktadır. Tohumlama adı verilen alternatif temperleme işlemi ise,
çikolata ve/veya kakao yağından elde edilen bV ve/veya bVI kristal tohumların çikolataya ilave edilmesi
sonucu gerçekleştirilebilir. Bu çalışmada, prebiyotik lif olarak 9.00 g/100 g
düzeyinde inulin (DP<10) ve probiyotik aktiviteye sahip L. acidophilus içeren bitter çikolatalarda farklı düzeylerde
(0,50-1.50 g/100 g) tohum kristal (bV) kullanımının başlıca kalite parametreleri ve
probiyotik canlılıktaki proses stabilitesi üzerine etkisi incelenmiştir.
Konçlama prosesi sonrası 9.00 log CFU/25 g düzeyinde probiyotik ilavesi
gerçekleştirilmiştir. Probiyotik canlılık düzeyinde proses kaynaklı yaklaşık
0.50 – 1.50 log cfu/25 g aralığında kayıp olduğu, prekristalizasyon tekniği
olarak tohumlama tekniği uygulamasının, kullanılan tohum kristal miktarından
bağımsız olarak probiyotik canlılık düzeyi üzerinde olumsuz etkisi
belirlenmiştir (P<0.05). Ancak
çalışma kapsamında yeralan başlıca çikolata kalite parametrelerinden su
aktivitesi, nem, renk (L*, C*, h°, WI),
tekstür (sertlik), reolojik özellikler (akma basıncı (yield stress) ve plastik
viskozite) ve duyusal profil için tohumlama tekniği uygulamasının avantaj
unsuru olabileceği belirtilmiştir. Probiyotik ve/veya sinbiyotik bitter
çikolata geliştirilmesinde tohum kristal ilavesi aşamasında karıştırma süresi
optimizasyonu ile daha yüksek probiyotik canlılık düzeyine ulaşılması mümkün
olabilir.
... For solution C after thermal processing, the soluble solid content (°Brix) and the pH was 108 measured using refractometer (Atago, RX500-α, Japan) at 20 ºC and using pH-meter (InoLab, 109 D82362-Germany), respectively (Periche, Heredia, Escriche, Andrés, & Castelló, 2015). ...
Marshmallow is an aerated confectionery product, which consists mainly of gelatin, sugar solutions, glucose syrup and a foaming agent such as egg albumin. Gelatin is generally used as a foaming and gelling agent, but due to its limitations for consumption, many attempts have been made to use hydrocolloids as replacements. In this research, xanthan and guar gum, were added to formulations with the xanthan (x): guar (g) ratios of 100:0, 25:75, 50:50 and 75:25 and a control sample containing only gelatin (G). Analysis of °Brix and moisture content, pH, water activity (a w ), density, overrun, texture, thermal, rheological and sensory properties were carried out. According to the results, density, a w and moisture content of the sample containing x25/g75, revealed no significant difference with the sample containing gelatin (p > 0.05). Texture results showed that x25/g75 sample led to a hardness similar to the control. The formulation containing x25/g75, had thermal behavior closer to the control, which exhibited “melt in mouth” behavior, gel strength and functionality properties similar to the control. Positive correlation was also observed between the hardness, melting temperature, and enthalpy. The study of viscoelastic properties showed that the values of storage modulus (G′) and loss modulus (G″) were dependent on frequency and the G′ were always higher than G″ in all samples. Also, considering the desirable sensory properties of the samples, xanthan/guar with a ratio of 25:75 (x25/g75) having positive interaction with other ingredients can be suggested as good alternative for gelatin in production of gelatin-free marshmallow.
... Color parameters of spray dried microalga biomasses and produced chewing gum samples were determined using colorimeter (Chroma Meter CR-400, Konica Minolta, Japan). Chroma (C*) values were calculated using the following Equation 1 (Periche et al., 2015). ...
In this study, usage possibility of the dried Porphyridium cruentum type microalga biomass in the chewing gum formulation as a natural colorant was investigated. For this aim, the effect of different spray dryer inlet temperatures (150-200 °C) on pigment (total carotenoid and chlorophyll-a) quantities and color properties ( L*, a*, b* and C*) of Porphyridium cruentum type microalga biomass were examined. P. cruentum were cultured using the tubular photobioreactor and harvested by centrifugation. The dried microalga was then added to chewing gum at different concentrations (0.5% and 1.0% w:w) as a natural red colorant. The amount of the total carotenoids in dried biomass ranged from 112.6 to 419.9 μg g -1 and chlorophyll-a from 511 to 1513 μg g-1. Considering sensorial analysis, algal taste increased with increasing microalga concentration ( p < 0.05). The studied factors had no significant effect on cohesiveness, (0.186-0.254), springiness (0.713-0.806) and resilience (0.014-0.015) parameters in chewing gums ( p < 0.05). However, a* value in chewing gum samples increased with drying temperature and usage amount (from 10.5 to 18.7) which increased red color intensity. According to the findings of the present study, it can be concluded that P. cruentum biomass had a potential use in chewing gum matrix.
Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow-like confectioneries) are in demand among various consumer groups. The expansion of the range and sales markets requires ensuring quality of such products during their transportation, storage, as well as increasing their shelf life. The patterns of change in quality indicators allow establishing additional requirements for them to improve storability of such products. Moisture transfer processes are predominant during storage of confectionery products with the foamy structure and define their hardening or moistening. Therefore, it is necessary to evaluate the influence of various factors on quality indicators during storage of zefir. Studies have been carried out to determine the influence of various structure-forming agents, such as agar, pectin, gelatin, on the direction and rate of moisture transfer processes during storage of zefir samples. The possibility of using the method of infrared spectroscopy for assessing quality of structure-forming agents during incoming inspection is shown. The mass fraction of moisture in zefir made using agar decreased by 3.5% after 10 weeks of storage at a temperature of 18°C. During this period, the mass fraction of moisture in zefir made using pectin as a structure-forming agent decreased by 2.5%, while in zefir prepared on the basis of gelatin, the mass fraction of moisture decreased only by 1.2%. Thus, the addition of gelatin makes it possible to reduce the rate of moisture transfer by approximately 2–3 times. The low moisture transfer rate of zefir is due to the water-holding properties of the protein structure of gelatin. Diffusion coefficients were calculated to predict the rate of moisture transfer processes in zefir samples made using various structure-forming agents and stored at different temperatures. The lowest diffusion coefficient was determined in zefir made with the addition of pectin, while the highest diffusion coefficient was in the sample based on gelatin. However, zefir made from gelatin had the lowest actual moisture transfer rate, since the gradient of the water activity was minimal (7.6%). With an increase in the storage temperature of zefir made with the addition of various structure-forming agents from 18°C to 28°C, the rate of moisture transfer increased. In zefir produced on the basis of agar, this indicator increased by 2.7 times, in the sample from pectin by 3.0 times; in zefir based on gelatin by only 1.5 times. The results obtained make it possible to predict the risks of changes in zefir quality during storage.
In this study, Chlorella vulgaris biomass, which was cultivated in pilot scale tubular photobioreactor biomass were encapsulated by using spray‐dryer (SD) and response surface I‐optimal methods. The independent variables were SD inlet temperature (170‐190°C), maltodextrin (25‐75%, w/w, in dm) and C. vulgaris biomass (25‐75%, w/w, in dm). The amount of pigments (total carotenoid, chlorophyll‐a), crude protein, physico‐chemical (moisture content and water activity), color properties (L*, a*, b*, C* and hue angle), particle size distribution and drying efficiencies of encapsulated samples were determined. The moisture (1.42‐7.18 g/100 g), total carotenoid (0.91‐1.91 mg/g) and chlorophyll‐a (2.48‐5.84 mg/g) contents were modelled significantly (P<0.05). It was observed that the size and coalescence tendencies of samples were affected by used maltodextrin ratio. According to the results of this study, it is important to determine the SD process conditions and the maltodextrin amount considering the aimed applications, such as coloring agent in confectionery, beverage and/or dairy technologies.
This study aimed to investigate the structural and microstructural changes which were effective on marshmallow dough properties at various albumin percentages (0.1, 0.3, 0.5, 0.7, and 0.9%) and whipping speeds (250, 500, 750, and 1000 rpm) simulated with a rheometer and three levels of a lab-scale mixer at different processing times.
In the model (rheometer) system, the most suitable whipping speed was selected as 750 rpm, since the maximum viscosity at the shortest time was achieved. In both systems, adding albumin created higher viscosity and smaller bubble size. Generally, the bubble size decreased during the whipping process. In the real system, the bubble size was larger than the model system, which could be due to intensive beats and more entrance of air. Increasing the network solidity with prolonged whipping caused the structure to break and disturb the big bubbles and decrease the quantity of the trapped air.
The aim of this study was to replace gelatin and albumin with three levels of xanthan gum and guar gum (1, 1.5 and 2%) and three levels of chubak extract (0.2, 0.4 and 0.6%) in marshmallow and evaluate physicochemical and organoleptic properties of new formulations. The results of physicochemical experiments showed that in all samples containing 0.6% of Chubak extract, density and overrun significantly decreased and increased, respectively. The moisture content and water activity in samples containing different levels of gum and chubak extract significantly increased in comparison to control (P
This study was conducted to investigate the physicochemical properties and glucose tolerance of cookies made with palatinose as an alternative sweetener to sucrose. Analysis of texture properties showed that the hardness (8.63 kg‐force) of the control (sucrose) was significantly different (p < 0.05) from that of the cookies containing palatinose (5.34–8.51 kg‐force). The pH of the cookies showed an increasing trend with an increase in the palatinose replacement ratio. Cookies containing palatinose had significantly lower L values and higher values than that of cookies made with 100% sucrose. The overall acceptance of the cookies was highest (4.07) for the samples containing 80% sucrose/20% palatinose. Moreover, the oral glucose tolerance test and area under the curve of cookies containing palatinose showed relatively lower values compared to those of the control. Discrimination of sweetness sensory in the same mixing ratios of sucrose and palatinose did not significantly differ (Table 3).
This is the first study in which the effect of degree of polymerization (DP) (˂10 and ≥23) of inulin (6.00, 9.00 and 12.0 g/100 g) on main quality parameters (color, texture, water activity, sensory properties and melting behavior) of compound chocolate’s (CC) were investigated. According to the determined L* values, using inulin (12 g/100 g) with high DP resulted in more glossy samples (P<0.05). Except ∆h value, melting parameters of CC were not affected. However hardness of samples (391.9 ‐ 587.1 g) were determined in a wide range. The CC samples including inulin with higher DP had higher aw values (P<0.05). According to results of sensory analysis, using low DP inulin (< 12 g/100 g) has advantages when comparing with higher DP inulin containing samples. As a result, DP is an important parameter for developing chocolate enriched with inulin as a fiber source, prebiotic and/or bulking agents.
The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of different mixtures of sugar, total milk originated powders (MOP), as milk powder and whey powder, and hazelnut cake (HC) on the physicochemical properties, as well as in vitro digestion of total phenolic compound before and after digestion and its bioaccessibility. Results were described by appropriate mathematical models defined by using best-fitting analysis. According to the results, the fitted models illustrated a desirable coefficient of determination (≥81%). The optimization of the variables indicated that using 43.562% sugar, 7.186% MOP and 7.252% HC produced the optimum chocolate spread with the highest desirability (1.00) without unwanted variations in the quality properties. The HC as an industrial by-product could be used in chocolate spread to increase bioactive compounds and also to decrease product costs by decreasing the sugar, milk and whey powder of the final product.
In this study, the use of barberry fruit (Berberis crataegina DC.) extract was investigated as a natural red colorant in chewing gum, jelly, and marshmallow samples at different percentages (1%, 5%, and 10%). The color stability (ΔE) values were determined for all sample groups and it was observed that the barberry extract had higher color stability than beet juice concentrate, which was used in the control chewing gum samples as a natural red colorant. The water activity values were within the specified limits for all sample groups except the jelly samples and 10% colorant added chewing gum. The antioxidant and anti-radical properties of all the samples were significantly improved by the addition of the barberry extract. According to the results of the texture profile, the hardness values of all chewing gum and marshmallow samples decreased with the addition of barberry extract, and this decrease became even more important as the concentration increased.
This study examined the effect of black carrot extract (BCE), an important anthocyanin source, in the composition of different cocoa products (white spread and compound chocolate) with a factorial design. Water activity, moisture content, color, textural, sensory, melting and flow behavior properties of the samples were determined. Total phenolic compounds and antioxidant capacity of samples were determined before and after in vitro digestion. Moisture content, particle size, hardness, a*, h°, yield stress, plastic viscosity values increased in compound chocolate samples significantly (P <0.05). Particle size, a* and h° values increased in spread samples, but no significant effect on sensory properties was determined. BCE in compound chocolate caused a decrease in the sensory parameters. The bioaccessibility values for total phenolic compounds and antioxidant activity in both groups were determined as 125.5‐244.4% and 118.6‐255.8%, respectively. These values show BCE may be an important phenolic delivering agent without any intolerable quality character change.
The social behavior of new generations consume highly processed foods and
high levels of fat and sugar, such as glucose or high-fructose syrup (corn
syrup), commonly used in the manufacture of hard candies, have generated a
growing increase in cases of diabetes and nutrition problems. In this context,
we present the isomaltulose as a substitute potential for sweeteners, due
to its property of maintaining stable glycemic levels, dosing energy to the
organism in a long-term way, promoting the fat oxidation and it is a noncar-
iogenic food. There is just one company that distributes isomaltulose in an
industry level, under the name of Palatinose™ (Beneo-Palatinti, Sudzücker
Group, Mannheim, Germany) and already incorporated isomaltulose prod-
ucts in the food processing as beverage, bakery, energy drinks, dry-powder
drinks, chewing gum, hard candies, and others. But it is necessary to produce
quantities of isomaltulose that will supply the demand of the food industry.
The latest advances in biotechnology provide tools to efficiently produce any product that may result from the metabolism of micro-organisms. But
first, it is important to know the global aspects of the enzyme, the reaction
that catalyzes and its products to determine their chemical and biological
parameters. This work aims to make a quick review of all these aspects that
allow us to understand and start the biotechnological path for the design and development of future foods based on isomaltulose.
Sixty honey samples from six different production zones of the provinces of Salamanca, Zamora and Cáceres (west Spain) were
analyzed for 13 common legal physico-chemical parameters and 17 sugars in order to test for their geographical classification.
Application of linear stepwise discriminant analysis to a number of variables made of a selection of analytical results and
simple mathematical functions of them allowed, firstly, discrimination between honeys from these six zones and, secondly,
discrimination between honeys from the three zones of the province of Salamanca. The eight most discriminant variables selected
for the six zones were a combination of nine physico-chemical parameters and sugars, with 85.00% of correctly classified samples;
for the three zones of the province of Salamanca, regarded with special interest in our study, seven variables were selected
(consisting of seven single physico-chemical parameters and sugars) with a result of 100.00% of correctly classified samples.
Health professionals and people with diabetes recognize nutrition therapy as one of the most challenging aspects of diabetes care and education (1). Adherence to meal planning principles requires the person with diabetes to learn specific nutrition recommendations. It may require altering previous patterns of eating and implementing new eating behaviors, which requires motivation for a healthy lifestyle and may also require participation in exercise programs. Finally, individuals must be able to evaluate the effectiveness of these lifestyle changes. Despite these challenges, nutrition is an essential component of successful diabetes management.
This review explores whether fructose consumption might be a contributing factor to the development of obesity and the accompanying metabolic abnormalities observed in the insulin resistance syndrome. The per capita disappearance data for fructose from the combined consumption of sucrose and high-fructose corn syrup have increased by 26%, from 64 g/d in 1970 to 81 g/d in 1997. Both plasma insulin and leptin act in the central nervous system in the long-term regulation of energy homeostasis. Because fructose does not stimulate insulin secretion from pancreatic beta cells, the consumption of foods and beverages containing fructose produces smaller postprandial insulin excursions than does consumption of glucose-containing carbohydrate. Because leptin production is regulated by insulin responses to meals, fructose consumption also reduces circulating leptin concentrations. The combined effects of lowered circulating leptin and insulin in individuals who consume diets that are high in dietary fructose could therefore increase the likelihood of weight gain and its associated metabolic sequelae. In addition, fructose, compared with glucose, is preferentially metabolized to lipid in the liver. Fructose consumption induces insulin resistance, impaired glucose tolerance, hyperinsulinemia, hypertriacylglycerolemia, and hypertension in animal models. The data in humans are less clear. Although there are existing data on the metabolic and endocrine effects of dietary fructose that suggest that increased consumption of fructose may be detrimental in terms of body weight and adiposity and the metabolic indexes associated with the insulin resistance syndrome, much more research is needed to fully understand the metabolic effect of dietary fructose in humans.
Obesity is a major epidemic, but its causes are still unclear. In this article, we investigate the relation between the intake of high-fructose corn syrup (HFCS) and the development of obesity. We analyzed food consumption patterns by using US Department of Agriculture food consumption tables from 1967 to 2000. The consumption of HFCS increased > 1000% between 1970 and 1990, far exceeding the changes in intake of any other food or food group. HFCS now represents > 40% of caloric sweeteners added to foods and beverages and is the sole caloric sweetener in soft drinks in the United States. Our most conservative estimate of the consumption of HFCS indicates a daily average of 132 kcal for all Americans aged > or = 2 y, and the top 20% of consumers of caloric sweeteners ingest 316 kcal from HFCS/d. The increased use of HFCS in the United States mirrors the rapid increase in obesity. The digestion, absorption, and metabolism of fructose differ from those of glucose. Hepatic metabolism of fructose favors de novo lipogenesis. In addition, unlike glucose, fructose does not stimulate insulin secretion or enhance leptin production. Because insulin and leptin act as key afferent signals in the regulation of food intake and body weight, this suggests that dietary fructose may contribute to increased energy intake and weight gain. Furthermore, calorically sweetened beverages may enhance caloric overconsumption. Thus, the increase in consumption of HFCS has a temporal relation to the epidemic of obesity, and the overconsumption of HFCS in calorically sweetened beverages may play a role in the epidemic of obesity.
In a previous study conducted at the Cesare Maltoni Cancer Research Center of the European Ramazzini Foundation (CMCRC/ERF), we demonstrated for the first time that aspartame (APM) is a multipotent carcinogenic agent when various doses are administered with feed to Sprague-Dawley rats from 8 weeks of age throughout the life span.
The aim of this second study is to better quantify the carcinogenic risk of APM, beginning treatment during fetal life.
We studied groups of 70-95 male and female Sprague-Dawley rats administered APM (2,000, 400, or 0 ppm) with feed from the 12th day of fetal life until natural death.
Our results show a) a significant dose-related increase of malignant tumor-bearing animals in males (p < 0.01), particularly in the group treated with 2,000 ppm APM (p < 0.01); b) a significant increase in incidence of lymphomas/leukemias in males treated with 2,000 ppm (p < 0.05) and a significant dose-related increase in incidence of lymphomas/leukemias in females (p < 0.01), particularly in the 2,000-ppm group (p < 0.01); and c) a significant dose-related increase in incidence of mammary cancer in females (p < 0.05), particularly in the 2,000-ppm group (p < 0.05).
The results of this carcinogenicity bioassay confirm and reinforce the first experimental demonstration of APM's multipotential carcinogenicity at a dose level close to the acceptable daily intake for humans. Furthermore, the study demonstrates that when life-span exposure to APM begins during fetal life, its carcinogenic effects are increased.
The present study examined whether acids were produced in media enriched with palatinose, palatinit, erythritol and maltitol by bacterial strains isolated from the dental plaque of children. Out of 146 bacteria isolated from 3 children as predominant bacteria, 95 strains (65%) were identified as Actinomyces, which constituted the major portion of isolates. Among these 146 bacteria, 48 strains (33%) degraded palatinose, 17 strains (12%) degraded palatinit, 2 strains degraded erythritol and none degraded maltitol. Most palatinose-degrading bacteria were Actinomyces. The present study clearly demonstrated that dental plaque contained a significant number (33%) of bacteria which to degraded palatinose to acids, while other sugar substitutes, i. e., palatinit, erythritol and maltitol, categorized as sugar alcohols, were not degraded by the predominant bacteria.
Dry fermented sausage (“Chorizo”) was reformulated to produce better lipid compositions (reduced fat content and improved fatty acid profile) by replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) stabilized in a konjac matrix. Proximate analysis, fatty acid profiles, lipid oxidation and sensory analysis were studied. The fat content was 99–130 g/kg in the low-fat versus 316 g/kg in the normal fat sausages. The incorporation of an oil-in-konjac matrix reduced (P < 0.05) saturated fatty acid content and increased (P < 0.05) polyunsaturated fatty acids (PUFA), improving the n–6/n–3 ratio in dry sausage. Reducing fat decreased (P < 0.05) hardness and increased (P < 0.05) cohesiveness, with no effect (P > 0.05) on springiness and chewiness. The reformulation process produced a decrease (P < 0.05) in all sensorial parameters, compared with the control sample, although in all the sausages appearance, flavour and juiciness scored above the middle value on the hedonic scale.
Three fracture test methods: uniaxial compression, uniaxial tension and torsion were examined by interpreting results using theories upon which the methods were based. In each of these tests, the fracture of gels can occur as a result of shear, compression or tension. The fracture properties determined from uniaxial compression and tension were compared with torsion testing, a suitable reference technique. Shear stress and strain in uniaxial compression were comparable with shear stress and strain in torsion. However, the tensile stress in compression is not in agreement with that in torsion. Tensile stress or shear stress values in uniaxial tension were generally comparable with tensile or shear stress values in torsion, while the strain levels in uniaxial tension were typically much lower than those in uniaxial compression or torsion. This result could be related to the fracture strain being a function of elongation necessary to reduce the specimen cross section to an area producing the critical fracture stress. The comparison among different methods revealed shear stress and strain can be the fracture criteria for uniaxial compression, and tensile stress can be the fracture criterion for uniaxial tension, whereas the fracture strain criterion in uniaxial tension cannot be specified. Possible mechanisms for differences among methods are discussed in the manuscript.
A Conference was held in Paris in 2006 to review the safety and benefits arising from the replacement of sucrose with the intense sweetener aspartame. The intakes of aspartame are only about 10% of the acceptable daily intake, even by high consumers, so that the safety margin is about 3 orders of magnitude. The safety of aspartame was confirmed in the EFSA Opinion of a recent controversial rodent cancer bioassay. There is increasing evidence that even modest reductions in the intake of calories can reduce the risk factors associated with a number of diseases, such as diabetes and cardiovascular disease. A key issue addressed at the conference was whether the replacement of sucrose with aspartame could result in a prolonged decrease in calorie intake that was of similar magnitude to that necessary to produce a health benefit. A recent meta-analysis of published data showed that an adequate, prolonged weight reduction could be achieved with aspartame. It was recognised that risk assessment alone gave an unbalanced impression to regulators and consumers, and that in the future quantitative risk-benefit analyses should be able to provide more comprehensive advice.
Isomaltulose is a natural occurring disaccharide composed of alpha-1,6-linked glucose and fructose. Commercial isomaltulose is produced from sucrose by enzymatic rearrangement and has been used as a sugar in Japan since 1985. It is particularly suitable as a non-cariogenic sucrose replacement and is favorable in products for diabetics and prediabetic dispositions. In vivo studies with rats and pigs indicate that isomaltulose is completely hydrolyzed and absorbed in the small intestine. This is supported by in vitro studies showing that intestinal disaccharidases from various species (including man) can hydrolyze isomaltulose. The rate of hydrolysis, however, is very slow compared with sucrose and maltose. Thus, blood glucose and insulin levels in humans after oral administration rise slower and reach lower maxima than after sucrose administration. After absorption, fructose and glucose are metabolized as typical for these monosaccharides. From intravenous studies it can be assumed that any systemic isomaltulose would be hydrolyzed as well, or excreted in urine. In several subchronic toxicity studies, the administration of large doses (up to 7.0 and 8.1 g/kg body weight/day in male and female rats, respectively) of isomaltulose, did not result in adverse effects. Isomaltulose induced neither embryotoxic or teratogenic effects in rat foetuses, nor maternal toxicity at levels up to 7 g/kg body weight/day. Isomaltulose was non-mutagenic in the Ames test. As hydrolysis in the small intestine is complete, even high levels of isomaltulose are well tolerated in animals and humans. In studies with healthy as well as diabetic subjects high doses up to 50 g were tolerated without signs of intestinal discomfort. On the basis of the data reviewed it is concluded that the use of isomaltulose as an alternative sugar is as safe as the use of other digestible sugars consisting of glucose and fructose.
Artificial sweeteners are added to a wide variety of food, drinks, drugs and hygiene products. Since their introduction, the mass media have reported about potential cancer risks, which has contributed to undermine the public's sense of security. It can be assumed that every citizen of Western countries uses artificial sweeteners, knowingly or not. A cancer-inducing activity of one of these substances would mean a health risk to an entire population. We performed several PubMed searches of the National Library of Medicine for articles in English about artificial sweeteners. These articles included 'first generation' sweeteners such as saccharin, cyclamate and aspartame, as well as 'new generation' sweeteners such as acesulfame-K, sucralose, alitame and neotame. Epidemiological studies in humans did not find the bladder cancer-inducing effects of saccharin and cyclamate that had been reported from animal studies in rats. Despite some rather unscientific assumptions, there is no evidence that aspartame is carcinogenic. Case-control studies showed an elevated relative risk of 1.3 for heavy artificial sweetener use (no specific substances specified) of >1.7 g/day. For new generation sweeteners, it is too early to establish any epidemiological evidence about possible carcinogenic risks. As many artificial sweeteners are combined in today's products, the carcinogenic risk of a single substance is difficult to assess. However, according to the current literature, the possible risk of artificial sweeteners to induce cancer seems to be negligible.